subject: Butchering a Deer Requires Thoroughly Cleaning a Deer to Have Quality Venison Recipes [print this page] It is necessary to have some clean tools and equipment when planning to kill and clean a deer; one or more sharp knives, a sharpening stone, a hacksaw, a trash can or trash bags, several clean towels, game bag or cheesecloth and rubber gloves if desired. Alcohol is good to have at hand for keeping the utensils sanitized. If possible, it is good to hang the deer by the rear legs high off the ground to clean; maybe in a tree. This is for sanitation, convenience and bleeding the animal. Keeping a clean environment, free of hair and debris is essential for having good quality meat. Field cleaning a deer includes quickly opening the animal and removing the entrails (or gutting it). Use a very sharp boning knife and be careful to avoid puncturing any vital organs. Split the pelvic bone and through the breast bone with a bone saw. Remove the sex organs from all bucks and cut around the anus. Tie this area closed to stop spillage and contamination of the meat.
One very important factor when learning how to butcher a deer is that the carcass must be cooled as quickly as possible. This can be done in several ways. Flush the cavity out with several gallons of fresh cold water or pack the cavity with bags of ice. If the weather is cold, below 50F degrees prop open with a clean piece of wood or pole so the cold air can circulate and help the cooling process. Wipe the cavity down with clean towels to keep dry. It is easier to remove the hide as soon as possible while the animal is still warm. Cut the skin around the neck and down the throat. Loosen the skin around the anus and work pulling the hide down. Cover with a game bag or cheesecloth immediately to keep off the bugs and to keep the meat clean.
Venison is the term given to meat of deer as well as elk, antelope and other hoofed large wild game animals. There are different opinions when it comes to aging a deer. Many hunters believe that a carcass should be hung for 5 to 7 days at a temperature of 40F degrees, some say 34 to 38F degrees. They believe this is necessary to bring out the best flavor and tenderness. Some do this outside if the weather is a constant cold temperature. This does present problems because the weather is very seldom a constant temperature. It also presents problems with bugs, rodents, cats and other animals getting to the meat. The perfect solution would be aging wild game in a walk in cooler, but how many hunters have a walk in cooler. Some hunters believe that the same results from hanging can be accomplished by immediately freezing the meat which is easier and safer. Freezing can be done by cutting pieces through the bones or removing all the meat from the bones. In this process be sure to eliminate as many tendons and tough fibers as possible. Many prefer boning the meat before freezing but point out it is more time consuming. One advantage to boning is that it takes up less freezer space. The method to freezing venison is also important to prevent freezer burn and keep the meat longer. Cut the meat into individual steaks. Wrap each steak in plastic wrap before wrapping tightly in freezer paper.
Venison is very similar to beef and contains the same basic enzymes. It has lower levels of fat and the taste is different due largely to the diet. If they have a diet of strong flavored weeds, the meat will reflect that flavor. This difference in flavor should be considered when making venison recipes from your beef recipes. If the natural flavor of venison is not pleasing to the taste buds, it can be altered by marinating or by seasoning it with herbs and spices. Another suggestion to reduce the strong gamey taste is to soak the thawed meat in fresh clean salt brine for two days, changing it each day, and then rinsing before cooking. Tenderizing will solve any problem with toughness but many hunters say they haven't had trouble with this. Both the strong gamey flavor and the toughness seem to come mostly with the older wild animals.
Any fat should be removed from venison before cooking. Even though it is very low in fat, the gamey flavor is most pronounced in the fat. It also has a high melting point and is too tallow for humans to consume. Because venison has short fibers, it is important not to overcook. It only leads to tough meat. Cooking venison should only be done to a medium- well, never rare or well done. The more tender cuts can be grilled or broiled. The less tender pieces should be boiled or the venison roast should be placed in the oven in a covered pan with a little added water. The tougher cuts could also be wrapped in foil to preserve the natural moisture. Fried venison should be limited to thin slices of the loin, sirloin or round. This should be done quickly in hot frying grease for no more than 1 minutes per side.
Butchering a Deer Requires Thoroughly Cleaning a Deer to Have Quality Venison Recipes
